Coconut Macaroons With Chocolate Bottoms

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Both coconut lovers and haters can unite over these delicious coconut macaroons with chocolate bottoms. These coconut macaroons are caramelized coconut puff balls with a yummy chocolate base. They’re so tasty, you’ll forget you didn’t like coconut! (yes, my husband loved these and he doesn’t like coconut! 🤣)

Alright, let’s get baking!

Tools & Equipment to make this chocolate caramel slice recipe

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• Measuring cups, measuring spoons or kitchen scale
• Stand or electric mixer
• Mixing bowls
• Spatula
• 2- Cookie pans
• Cooling rack

To make these coconut macaroons you will need to first preheat the oven to 325°F/163°C and line two baking pans with parchment paper.

You’ll want to be sure to use parchment paper and NOT wax paper because the macaroons will stick to the wax paper.

In a large bowl, you’ll combine the coconut, sweetened condensed milk, and vanilla together using a spatula. Be sure to really get in there and move the coconut around so that the coconut gets fully covered. Set the bowl aside.

Using a stand mixer or hand mixer, beat the egg whites and salt together until stiff peaks form.

It should take a few minutes to get stiff peaks. You’ll know when you have stiff peaks when you remove the beater and the shape of the foam keeps its shape.

Carefully fold the egg white foam into the coconut mixture until it’s thoroughly incorporated.

Using a scooper or measuring spoon, scoop out heaping tablespoons of the coconut mixture.

I rolled it between my hands, but I don’t think you really need to do that, though I suspect it helped to hold it’s shape a bit better since I needed to use my measuring spoon instead of a scooper.

Place the coconut balls on the baking sheet. You can place the balls close together, but not touching because they do not expand as they bake.

Bake for 23-25 minutes. You’ll want to rotate the pans halfway through so that both pans can bake evenly.

The macaroons are finished baking when the tops and bottom edges look golden brown.

Allow the macaroons to cool on the pans for a few minutes, then transfer to a cooling rack to fully cool.

Once the macaroons are cooled you can melt the chocolate.

Start by melting the chocolate for 30 seconds, and then 15-second intervals after that until just before all the chocolate is melted. Be sure to mix the chocolate between each interval in the microwave.

The chocolate is very thick so you’ll want to add in either coconut oil, paramount crystals, butter, or shortening so your chocolate can go further. Add a bit at a time and add more if needed.

I used about 1/2 teaspoon of the paramount crystals per 8 ounces of chocolate, but you may use a different amount if you use something else.

Dip the base of the macaroons into the chocolate. I liked to wiggle it a bit so that the chocolate would rise a bit up onto the sides of the macaroon.

I wiped the extra chocolate off of the base of the macaroons by sliding it across the edge of the bowl before placing it on either parchment paper or on the cooling rack to dry.

Allow the chocolate to fully set before transferring the macaroons to an air-tight container.

You will also love these sweet treats!

• Chocolate Peanut Butter Fudge
• Millionaire Shortbread Bars
• Biscoff Brownies
• Twix Cookies
• Chocolate Chip Cheesecake Bars
• Salted Caramel Chocolate Chip Cookie Bars
• Reese’s Peanut Butter Bars
• Double Decker Brownie Bars
• Magic Bars
• No-Bake Peanut Butter Chocolate Oatmeal Bars

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